Monte Carlo Stuffed Eggs Food

MONTE CARLO STUFFED EGGS

Steps:

• Slice eggs in halves the long way.
• Remove yolkes and mince them.
• Mix them along with crab meat, celery, green pepper.
• Blend dressing with mayo/sour cream.
• Add to filling.
• Stir well.
• Fill eggs.
• Chill.

SUPER-STUFFED MONTE-CRISTO SANDWICHES

Steps:

• Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches.
• Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner.
• Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.

MONTE CRISTO SANDWICH (HAM CHEESE FRENCH TOAST)

Steps:

• Lightly whisk egg, milk and a generous pinch of salt in a flat bowl.
• Spread 2 slices of bread with mayonnaise.
• Top with ham, then cheese, then sandwich with remaining slices of bread. Press down firmly.
• Melt butter in a skillet over medium heat.
• Dip each side of the sandwiches briefly in the egg mixture, then place in skillet.
• Cook the first side, pressing down with an egg flip, for 3 minutes or until deep golden brown.
• Flip and cook the other side for 3 minutes, pressing down firmly with the egg flip, until golden brown and the cheese is melted.
• Serve immediately, while hot!

MONTE CRISTO CASSEROLE WITH RASPBERRY SAUCE

Steps:

• Line a greased 13x9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full)., In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, until golden brown, 30-40 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Let casserole stand 10 minutes before cutting. Serve with sauce.

MONTE CARLOS

Steps:

• Cream the butter and sugar until light and fluffy, add the egg and vanilla and beat well.
• Add sifted dry ingredients and coconut, mix well.
• Roll teaspoonfuls of mixture into balls, shape into ovals and place on lightly greased oven trays, rough up the surface with the back of a fork.
• Bake in a moderate oven 10 to 15 minutes or until golden brown.
• Remove from the oven and cool on a wire rack.
• Put a teaspoon of jam in the centre of half the bisuits (cookies) and a teaspoon of prepared filling in centre of other half of biscuits (cookies).
• Press the two halves gently together.
• Filling:.
• Cream butter and sifted icing sugar until light and fluffy, add the vanilla, add the milk gradually, beating well.